Creamy Pork Strips with Mushrooms

Ingredients

• 600 g pork tenderloin (or fillet)
• 200 g mushrooms
• 1 onion
• 1 Garlic clove
• 2 tbsp butter
• 1 tbsp flour
• 100 ml dry white wine
• 200 ml meat broth
• 100 ml heavy cream
• Salt
• white pepper (ground)
• 2 tbsp Vegetable oil
• chopped chives for garnish

Instructions

1. 1.

   Rinse the pork, pat it dry and cut into bite‑size strips. Clean the mushrooms and slice them. Peel and finely dice the onion and garlic. In hot butter sauté until translucent, then dust with flour. Add wine and broth, let simmer gently for a few minutes, then blend or strain through a sieve. Stir in cream and adjust thickness by cooking longer or adding more broth. Season with salt and pepper.

2. 2.

   Brown the pork and mushrooms separately in a lightly oiled pan for 2–3 minutes each. Remove from heat, season, and allow to rest until cooked through.

3. 3.

   Plate the meat and pour sauce over it. Garnish with chives and serve.

4. 4.

   Serve with rice if desired.